Bean Salad

Authors: Rick and Shara Spencer-Henderson

Yield: 2 ½ Cups of Salad

Ingredients:
1 Cup Kidney Beans, dried
3 Green Onions
1 Handful Fresh Basil
¼ Cup Canola Oil
¼ Cup Apple Cider Vinegar

Directions:
1. Soak kidney beans in hot water for 1 hour.
2. Rinse and place beans in a slow cooker with three cups of water. Cook on High for 1 ½ hours.
3. When cooked, rinse with cold water and place in bowl.
4. Add 3 chopped green onions and basil.
5. Add ¼ cup canola oil.
6. Add ¼ cup apple cider vinegar.
7. Mix and store in the refrigerator for at least 1 hour before serving.

ChapterSalads